Masala dosa

Name: Masala dosa
Total time: 28800 s
Yield: Approx three dinners for 4 person
Cuisine: Indian
Ingredients: 3 cups idli rice or dosa rice; 1 1/2 cup whole urad dal without skin; 1 cup flat poha; 1/2 cup chana dal (optional); 2 tbsp fenugreek seeds; 1 tsp Salt; 1 tsp sugar

The_Rx_Cook @the_rx_cook

#GA4#week3
Hint Dosa
This batter is a flawless method for crispy light dosa irrespective of low temp in winter .once it’s prepared you can store it in fridge for around one week .

The_Rx_Cook @the_rx_cook

#GA4#week3
Hint Dosa
This batter is a flawless method for crispy light dosa irrespective of low temp in winter .once it’s prepared you can store it in fridge for around one week .

Saved

Ingredients

One hour plus 8 hours fermentation

Approx three dinners for 4 person

3 cupsidli rice or dosa rice
1 1/2 cup whole urad dal without skin
1 cupflat poha
1/2 cup chana dal (optional)
2 tbspfenugreek seeds
1 tspSalt
1 tspsugar

Saved

Steps

One hour plus 8 hours fermentation

1

Soak overnight all the above rice and dal separately.
2

Grind them separately with enough water got a thick runny batter consistency.
3

I grind urad dal first with methi Dana to a smooth consistency
4

Then rice and poha again very fine to touch.That’s the secret of thin dosa
5

Last round of grinding jar add sugar and salt and mix this with the entire batter
6

Mix this well with hands till it is fluffy.
7

Keep it in a preheated microwave (preheat and switch off the microwave)or under direct sunlight with a lid covered.keep it for at least 6 to 8 hours till it doubles.
8

The vessel should have enough space for the batter to rise up and ferment.
9

I have served this dosa with coconut chutney, red chutney and potato sabji.